Description
A truly one-pot recipe that is quick, healthy, and delicious. It’s a weeknight win!
Ingredients
- 1 Tablespoon Olive Oil
- 1 cup Chopped Onion
- 8 ounces, weight 90% Lean Ground Beef
- ¾ teaspoons Dried Oregano
- 1-¼ cup Unsalted Chicken Stock
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1-½ cup Unsalted Crushed Tomatoes Or Tomato Sauce
- 8 ounces, weight Uncooked Whole-grain Penne Pasta
- 5 ounces, weight Fresh Baby Spinach
- 4 ounces, weight Preshredded Part-skim Mozzarella Cheese (about 1 Cup)
Preparation
Preheat broiler to high.
Heat oil in a large ovenproof skillet over medium-high. Add onion and saute for 2 minutes. Add beef and oregano and cook for 3 minutes, stirring to crumble. Add stock, salt, pepper, tomatoes, and pasta and bring to a boil. Cover, reduce heat, and simmer 12–13 minutes or until pasta is done. Stir in spinach.
Sprinkle cheese over pasta mixture. Place skillet in oven and broil for 2 minutes or until cheese melts and begins to brown.
Recipe from Cooking Light September 2016.
